Giada De Laurentiis (born August 22, 1970) is an Italian-American chef, currently host of the Food Network program Everyday Italian and Behind The Bash. De Laurentiis studied at Le Cordon Bleu in Paris, France before becoming a professional ...more.

I remember back in Adelaide, Australia, my husband took me to an award-winning restaurant, and we ordered some dish comes with a salad. We ate the salad and it was beautiful so my husband ask the waitress what dressing they use for the salad. The waitress replies it was balsamic vinaigrette. That is the first time we came to know balsamic vinaigrette that is usually served on green salad. We love it so much that we make it at home as often as we can.

Anyway, I chose to cook this recipe because it uses my favorite balsamic vinaigrette! I tell you this roasted chicken is finger licking good. The chicken is so moist and juicy and every bite of it just melts on your tongue. The gravy is excellent and everyone just couldn’t resist sucking and licking all the gravy from their plate. The recipe is great and guess what, I already have requests to make this chicken again.:)

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Instructions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Source : Giada De Laurentiis "Everyday Italian"

Recipe

- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves

SERVES : 6